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French Crepe with Frangelico Infused Asian Pear Filling

 

3/4 cup flour
1/2 tsp salt
1 tsp double acting baking powder
2 Tbsp powdered sugar
2 large eggs
2/3 cup milk
1/3 cup water
1/2 tsp vanilla or 1/2 tsp grated lemon rind (I use 2 tsp vanilla because I LOVE the taste of it)


Sift the dry ingredients into a glass mixing bowl.

Mix the milk, water, eggs and vanilla together in a bowl.

Make a well in the sifted ingredients. Pour the liquid ingredients into the dry ingredients. Combine them with a few swift strokes of a whisk. Ignore the lumps; they will take care of themselves. 
 

You should rest the batter in the refrigerator for at least 1 hour but 3 to 6 hours is best.


Heat a crepe pan over medium heat. Grease it with a few drops of oil. (I use a piece of paper towel dipped in a little canola oil to oil the pan). 


Add a small quantity of batter to the heated pan. If using the Starfrit pan it will take about 1/3 cup to 1/2 cup of batter to spread over the entire surface of the pan, it really depends on the thickness of the batter so your first crepe will be an experiment. 

Note: The consistency of the batter is determined by the size of the eggs and the moisture content and weight of the 3/4 cup of flour. The more settled (heavier) the flour you use, the thicker the batter will be so be prepared to add a little water or milk to the batter to get it thin enough to flow over the pan bottom easily.


Tip the skillet and spread the batter over the bottom by tilting and twriling the pan by the handle. 

Work the batter to the outside edge of the pan and keep moving until the bottom is covered completely and there is no exposed bottom. Don't you just hate it when the bottom is exposed?


Cook the crepe over moderate heat. As it cooks, bubbles will form and then burst leaving dimples on the surface of the crepe. Keep it over the heat and it will be ready to turn over once the surface is dry looking and the crepe begins to shrink a little and pull away from the side of the pan.


When it is lightly brown underneath, flip it over and lightly, very lightly, brown the other side.


Add your filling, roll, and sprinkle with sugar and top with whipped cream, chocolate sauce, chocolate shavings, berries (gooseberries are to die for on these Dahling if you can find them).


Serve to eager guests and be ready for your 15 minutes of fame...


Say what?  You want the recipe for the filling too?  Oh for crying out loud! Here it is. So simple it's, well, simple.


Cinnamon and Frangelico Spiced Asian Pear Crepe Filling 

5 Asian pears, peeled and diced to 1/2" dice
1 Tbsp unsalted butter
2 Tbsp brown sugar
1 tsp ground cinnamon, more if you like
1/4 cup Frangelico hazelnut liqueur

Melt butter in a heavy pot over medium heat. Add diced pears.

Saute pears for 3-4 minutes then add brown sugar and cinnamon.

Once sugar has melted add Frangelico then bring to a boil, turn down to low simmer and cook over very low heat for 20 minutes until liquids reduce by over half and the sauce thickens. Stir occasionally.

Remove from heat and let mixture cool slightly before using in crepe.

This filling is my invention. It did not appear on the internet. It sprung forth from the mangled furrows of my mind and it is very tasty. You're welcome...

Snowy Palms Resort 

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